Rhubarb crumble

Now every one has heard of the Bermuda Triangle , but not every one has herd of the Rhubarb Triangle. I kid you not but the Rhubarb Triangle does exist and I live just next to it.  Or not as the case might be all depending on your point of view. The  Rhubarb Triangle is a 9-square-mile triangle in West Yorkshire, England. It is between Wakefield, Morley, and Rothwell.  However, you could say that it was even bigger from Leeds, Bradford, and Wakefield as the area of production was a lot bigger back in the 1930s.

This area in West Yorkshire produces 90% of the worlds forced rhubarb. It is grown in forcing sheds all over the area and you can actually hear it grow. Well it does creak very slightly in the sheds. Also in February 2010 it was awarded Protected Designation of Origin (PDO) status by the European Commission’s Protected Food Name.  Therefore, in honour of such a magical and majestic vegetable I will now explain how I would make the best dish for Rhubarb with this recipe to it, the Rhubarb crumble,

You will need

The juice of 1 orange

The juice of 1 lemon

1kg/2lb forced rhubarb

175g/6oz caster sugar

25g/1oz chopped mixed nuts

25g/1oz rolled oats

250g/8oz plain flour

250g/8oz demerra sugar

Pinch of groud cinnamon

Pinch of ground nutmeg

A good pinch of ground ginger

175g/6oz butter

Pinch of salt id your butter is not salted.

As a crumble, this is just to things to make and then bake so to start with the rhubarb.  Make sure that your rhubarb is nice and red and not to green, then wash it and cut it into 4cm /1½in pieces.  Now in a bowl add the cater sugar, lemon juice, orange juice, ground ginger and about 1 or 2 tbsp of cold water.  Mix it all together and then place in the bottom of the dish you are going to make your crumble in.

Now for your crumble mix you can put almost any thing in it as long as you get the right consistency.  I like to add nuts and oats to give it texture and demerra sugar to give it a sugary crunch. Just add the chopped mixed nuts, rolled oats, plain flour, demerra sugar, cinnamon, nutmeg and diced butter in a bowl. Then with your finger work it all together.  You will make a breadcrumb constancy that will hold together when you squeeze it.

Now take this, put it over the top of the rhubarb, and pack down lightly covering all the rhubarb.  Now put it in a preheated oven  set at 180c/350f and bake for 45 minutes to 1 hour or until the top is golden.

Then all you need to do is decide if you are going to eat it hot or cold, with custard, cream, or ice cream.